Aged-Kimchi Pork Belly Jjigae with Anchovy Broth

Method

1. Put the water, the cleaned anchovies and the kelp in a 18 cm pot and heat over high heat for 9 min. As soon as it boils, lift out the kelp, turn down to medium-low heat and let the anchovies steep for 10 min. Strain to get a clear broth.

   Add in this stepWater 850 mlLarge dried anchovies for stock (heads and guts removed) 12 gDried kelp (kombu) 5 g

   high heat→medium-low heat

2. While the broth simmers, prep everything: cut the pork belly into pieces 1.5 cm thick and 4 cm long, the kimchi into 3 cm strips, the tofu into 1.5 cm slices and the onion into 1 cm wedges. Slice the green onion and chili on the diagonal.

3. Spread the pork belly in a dry 20 cm pot, no oil, and cook over medium heat for 5 min, until fat pools in the pot and the meat is golden on the outside.

   Add in this stepPork belly (in one piece) 200 g

   medium heat

4. Add the kimchi and sugar and fry in the pork fat over medium heat for 6 min, until the kimchi turns translucent and the edges just start to catch. Lower the heat, add the chili flakes and garlic and stir for only 30 seconds to make a red chili oil.

   Add in this stepWell-aged, sour kimchi 330 gSugar ½ tspKorean chili flakes (gochugaru) 1 tbspMinced garlic 1 tbsp

   medium heat

5. Pour in the broth and kimchi juice and heat over high heat for about 4 min until it boils, then turn down to medium-low heat, set the lid ajar and simmer gently for 20 min. It is ready when the kimchi is soft enough to cut with chopsticks.

   Add in this stepKimchi juice 90 ml

   high heat→medium-low heat

6. Add the tofu, onion and chili and simmer over medium heat for 5 min, then season with the soup soy sauce and fish sauce. Top with the green onion, turn off the heat and leave covered for 2 minutes so the flavours come together.

   Add in this stepFirm tofu 180 gOnion 60 gGreen chili 1Korean soup soy sauce (or light soy sauce) 1 tspAnchovy fish sauce ½ tspLarge green onion (or leek) 1

   medium heat